Croatian / Serbian Sausage - Cevapcici
It has been said the casing-less sausages known as cevapcici found their way into Eastern Europe via the Ottoman Empire, which picked them up from Arabic cultures around Persia.
Today, there are different versions of cevapcici throughout Croatia, Serbia, Bosnia-Herzegovina and Macedonia. Some use pork and lamb, others use pork, lamb and beef, and yet others omit the pork entirely.
Originally, they were skewered and grilled over an open fire. Nowadays, most cooks grill, broil or pan fry them. They make great appetizers and sandwiches on lepinje bread!Submitted by: JOCHEBED1
CALORIES: 401.5 |
FAT: 29.6g |
PROTEIN: 30.3g |
CARBS: 1.3g |